The rest of the menu....

Yesterday was the day I provided lunch for the adult day care participants and staff at my church.   I featured the recipe for the dessert I served - Lemon Lush.  The rest of the menu included: Chicken Salad on a Croissant, lettuce and tomato, and Apricot-Pineapple Congealed Salad.  This is the plate as it was served:

A place was set for me.

I deliver the food by 9:00 in the morning, then go on to play bridge and come back to eat lunch with the group.  Today's recipe is for the salad, a long-standing popular choice at OUR house when the grandson comes visiting.:-)  I have had the recipe for many years, given to me by a friend.

APRICOT-PINEAPPLE CONGEALED SALAD

1 small can crushed pineapple with juice
1 small package apricot gelatin
1 cup buttermilk
1/2 of an eight ounce container of Cool Whip (I used Free)

- Place the pineapple, with juice, in a saucepan.  Bring to a boil.  Stir in dry gelatin to dissolve.  Remove from heat; let cool.  Do not let it set, or it will be difficult to add the other ingredients. 
- When cool, add buttermilk, mixing well.  Then, add the Cool Whip.  This will require some careful mixing in order to completely blend in the Cool Whip.
- Pour gelatin into a square pan, 8 x 8.  Refrigerate until set.

We have had an extremely pleasant day here.  There has been a nice, cool breeze for most of the day, not usual for the sixth of June.  We have had our doors open, and the air feels really good.  The forecast indicates that this is short-lived, however, and we will have temps near 90 degrees F by the week-end.  Also, the official report from the National Weather Service states that we have had the warmest spring on record! 

Thank you to those of you who are following along.  I really enjoy your comments.

Next post - One last thing for lunch....